Mini Rosemary Shortbread — a super buttery bite of a cookie infused with rosemary for a hint of the season ahead.
Making shortbread is a fairly simple task and it all starts with good butter. Whipping butter in a stand mixer with some confectioner’s sugar until light and airy is how it all begins. All-purpose flour, salt and a big dose of freshly chopped rosemary make these cookies super special — something that will take you through the holidays. Bake them in a moderate oven until golden on the bottom, yet still tender on top.
I enjoy giving them away as gifts, but they are pretty tasty served on a tray at a cookie swap or other celebration. These cookies make the best three-bite treat without being overly sweet. They’ll melt on your tongue and enhance your palate in a beautiful way.
16 tablespoons good butter
1 cup confectioner’s sugar
2 1/4 cups all-purpose flour
1/4 teaspoon salt
1 tablespoon chopped rosemary
(Makes about 36 Mini Cookies)
- In a stand mixer or large bowl, whip together butter and sugar until light and creamy, about 4 minutes.
- Add flour and salt and mix on low until dough just begins to come together. Add rosemary and mix for 30 seconds.
- Place dough in a sealed container in the refrigerator for 3 hours, up to overnight.
- Preheat oven to 325 degrees. Using a small scoop, dollop dough onto parchment lined baking sheet.
- Bake for 15-18 minutes, or until firm to touch and golden on bottom. Remove and cool. Enjoy!